Appetizing Aperture: Rebecca Lang Serves Up Summer, Salmon-Style!

Experience just how delicious summer can be with Rebecca Lang’s recipe for salmon topped with fresh mango and Vidalia onions. This flavorful dish can be served hot or made ahead and chilled for those on the go. Touches of mint and ginger will have taste buds soaring!

It's Peach (Daiquiri) Season

Planning a little get-together for the 3-day weekend? We have the perfect drink! Celebrate peach season with a delicious peach daiquiri using organic peaches from Watsonia Farms (because they are the first to have them!). Get them at your local farmers market and use this recipe courtesy of Rebecca Lang's  book “Quick-Fix Southern,”  You'll probably want to get enough for two batches!

“Quick-Fix Southern” Peach Daiquiris

Serves 4 to 6

6 medium peaches or 3 cups frozen peaches, thawed

1/2 cup peach nectar

4 1/2 cups ice

1/2 to 3/4 cup rum

Peel and coarsely chop the peaches and place them in a blender. Add about two tablespoons of nectar. Blend until the peaches are completely puréed.

Add the ice and blend until all of it is crushed. Add the remaining six tablespoons of nectar and the rum and blend to mix. Serve in large wine glasses.

Eat It and Tweep: This Rebecca Lang Tweets Around a Southern Table

 

There are multiple Rebecca Langs on Twitter, but only one is Athens' own Rebecca Lang, mom of two as well as contributing editor for @southern_living, author of Around the Southern Table, food writer, cooking instructor and heir of cast iron skillets. Rebecca is also this year's Vidalia Onion spokesperson and you won't want to miss her! Follow her tweets at @rebeccalangcook. Full reads athttp://rebeccalangcooks.blogspot.com/.